Kuey Chap

Identified simply by the two word «KUEY CHAP» and a stupendously long queue, this stall is definitely one of the best kuey chap stalls in Singapore. Kuey Chap is loosely translated as cake mixed. Though the ‘cake’ here refers to broad rice noodles cooked in a soy sauce based pork broth, served with a mixed dish of pork innards, fish cake and stewed eggs.
The husband and wife team here insists on using only the freshest ingredients, and there are only selected days when the delectable small intestines (Fen chang) are available. On these occasions, the regulars would be there the minute they open at 6pm and it’d be sold out within an hour! Being an old Teochew fogie, this is the quintessential teochew comfort food for me. The kway chap itself is just perfect, not overcooked, its texture is just nice, smooth and just the right thickness. The broth is also light, not oily and not too salty. It’s just nice if you’re looking for a soupy dinner. Best of all, the innards are clean and fresh tasting.
I recommend eating in because everything is so fresh and is best eaten hot on the spot! There is often a long queue because the owners makes everything from scratch, nothing pre-​made or reheated. You’ll get your every bowl of kway chap cooked just before served to you. Of course, most importantly, it’s cheap and great value for money!